Panera Thai Style Chicken Soup Recipe (Tom Kha Soup)

Name: Panera Thai Style Chicken Soup Recipe (Tom Kha Soup)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 2 tablespoons vegetable oil; 1 large red onion; 3 cloves garlic; 1 inch ginger; 2-3 boneless chicken breasts; 6 cups chicken broth; 1 teaspoon kosher salt; ½ teaspoon black pepper; 1 large carrot; 1 large portobello mushroom; 14 ounce coconut milk; ½ lime; 3 tablespoons chopped fresh cilantro; Optional: add 1-3 tablespoons fish sauce for a more authentic soup; Optional: add ½-1 tablespoon Thai red curry paste for more authentic soup; Garnish with sliced green onions and lime wedges

User Reviews

5.0

21 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings
8 servings
Calories
220 kcal
Course
Main Course, Lunch
Cuisine
Thai

Panera Thai Style Chicken Soup Recipe (Tom Kha Soup)

Shannon Lee

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Panera Thai Chicken Soup is a tasty, gluten-free, dairy-free, nutritious soup with authentic flavors. A simple copycat recipe with tender chicken in a spicy-sweet coconut broth, ready in less than an hour.

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Ingredients

Servings

2 tablespoons vegetable oil I like avocado oil, but use olive oil, or your favorite vegetable oil
1 large red onion diced (may sub with yellow or white onion)
3 cloves garlic minced
1 inch ginger peeled, finely chopped (or ¼-¾ teaspoon ground ginger) (replace with galangal Thai ginger if you can find)
2-3 boneless chicken breasts or thighs (see notes for Shrimp or vegetarian)
6 cups chicken broth
1 teaspoon kosher salt
½ teaspoon black pepper
1 large carrot peeled, shredded
1 large portobello mushroom diced or about 1 cup Shitake mushrooms
14 ounce coconut milk full-fat or coconut creme
½ lime squeezed
3 tablespoons chopped fresh cilantro
Optional: add 1-3 tablespoons fish sauce for a more authentic soup
Optional: add ½-1 tablespoon Thai red curry paste for more authentic soup called Massaman, adds more spice
Garnish with sliced green onions and lime wedges.

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Instructions

In a large pot over medium-high heat add the vegetable oil, once hot add the diced onion, garlic, and ginger, and sauté for 5 minutes until the onion has softened.
Add the chicken broth, chicken breast, salt, and pepper, and bring to a boil. Reduce heat and simmer for 20 minutes.
Remove chicken breast from the pot and with two forks shred the chicken. Return the chicken to the pot.
Add the carrot, mushroom, and coconut milk, and cook for 5 minutes.
Add lime juice and stir in some cilantro. Serve in a bowl, garnish with lime wedges and cilantro or green onions.

Equipments used:

Notes

The onion can be white or yellow. I prefer red onions because they're a little sweeter than other onions and add a pretty pop of color.
The garlic can be fresh or jarred.
The ginger can be fresh or ground. If you're using ground ginger, start with a small amount (around ¼-½ teaspoon) and add more to taste. Also try Thai ginger, galangal.
I use portobello mushrooms because they're a little more flavorful than other types of mushrooms, but use any type.
I use full-fat coconut milk because it's richer and creamier than light coconut milk. Do not use coconut creamer, coconut milk that is refrigerated, or coconut water, it will not work in this recipe. Canned coconut milk, or even better, is Coconut Creme.
The lime wedges are optional but add great tartness to the soup.
VariationsTraditional Thai Chicken Soup uses lemongrass stalks and galangal; since those ingredients are a little harder to find, I omitted them, but feel free to replace the ginger with galangal (Thai aromatic ginger).And add lemongrass* to the onion mixture when sauteing.*To prep lemongrass, cut off the bottoms and the tough (green) part on top. Should be about 6-8 inches of lemongrass left. Pound stalks with a mallet or rolling pin.Shrimp Tom Kha SoupAdd up to 1 pound raw small shrimp to soup after it’s simmered. Stirring until shrimp turns pink.Vegan Tom Kha SoupReplace chicken broth with either vegetable broth or increase the coconut milk or cream to 2 cans.
The onion can be white or yellow. I prefer red onions because they're a little sweeter than other onions and add a pretty pop of color.
The garlic can be fresh or jarred.
The ginger can be fresh or ground. If you're using ground ginger, start with a small amount (around ¼-½ teaspoon) and add more to taste. Also try Thai ginger, galangal.
I use portobello mushrooms because they're a little more flavorful than other types of mushrooms, but use any type.
I use full-fat coconut milk because it's richer and creamier than light coconut milk. Do not use coconut creamer, coconut milk that is refrigerated, or coconut water, it will not work in this recipe. Canned coconut milk, or even better, is Coconut Creme.
The lime wedges are optional but add great tartness to the soup.

Nutrition Information

Show Details

Serving 1serving Calories 220kcal (11%) Carbohydrates 7g (2%) Protein 11g (22%) Fat 18g (28%) Saturated Fat 11g (55%) Polyunsaturated Fat 3g Monounsaturated Fat 3g Trans Fat 0.1g Cholesterol 18mg (6%) Sodium 376mg (16%) Potassium 425mg (12%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 1530IU (31%) Vitamin C 4mg (4%) Calcium 30mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 220 kcal

% Daily Value*

Serving	1serving
Calories	220kcal	11%
Carbohydrates	7g	2%
Protein	11g	22%
Fat	18g	28%
Saturated Fat	11g	55%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	3g	15%
Trans Fat	0.1g	5%
Cholesterol	18mg	6%
Sodium	376mg	16%
Potassium	425mg	9%
Fiber	1g	4%
Sugar	2g	4%
Vitamin A	1530IU	31%
Vitamin C	4mg	4%
Calcium	30mg	3%
Iron	2mg	11%